Pumpernickel, Mozzarella & Heirloom Tomato Panzanella |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I love a great Panzanella Salad. I've made this several different ways, but this recipe is the one that seemed to get the best reviews when I served it. Ingredients:
6 cups pumpernickel bread, stale and cut into 1-inch cubes |
1 cup english cucumber, sliced in half & 1/4 inch slices (half moon shaped) |
1 red bell pepper, roasted, seeded, peeled, and chopped |
1/2 small red onion, thinly sliced & cut in half |
1 cup mozzarella cheese, preferably fresh cut into cubes |
1 cup tomato, preferably a mixture of yellow pear and red grape heirlooms |
1/2 cup basil, thinly sliced (chiffonade) |
1 garlic clove, finely minced |
1/2 teaspoon whole grain mustard |
1/4 cup balsamic vinegar, a good variety |
1/2 cup olive oil |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
Directions:
1. Mix together bread, cucumber, red bell pepper, onion, cheese, tomatoes, and basil in a large bowl.
2. Whisk together remaining ingredients to make the vinaigrette. Pour vinaigrette over the salad and toss until evenly coated.
3. Serve and enjoy!
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